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Old 06-12-2012, 02:23 PM   #11
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This is dumb. I could just eat tomatoes while drinking beer.

The sausage and tomato combination sounds great though.

So what about cutting up the tomatoes and putting in secondary? Would they need to be dried first? My kids love for me to dry spaghetti sauce for backpacking. I use an alcohol stove to cook the pasta and some of the leftover water for rehydrating the sauce. The stove is made from 2 pop cans and weighs about as much as a fly's fart.

 
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Old 06-12-2012, 02:24 PM   #12
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I think the salt is probably to help dry the tomatoes out.

 
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Old 06-12-2012, 02:30 PM   #13
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Originally Posted by res291que View Post
I think the salt is probably to help dry the tomatoes out.
I know it is.
But some salt will get into the tomatoes... not sure if that is good or bad, or irrelevant.
For cooking, it would be fine... for beer, it causes me to pause.

 
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Old 06-12-2012, 02:35 PM   #14
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Very interesting idea! Back in the day, BMC ( - we didn't know better back then ) with a shot or two of tomato juice was THE drink.

 
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Old 06-12-2012, 02:49 PM   #15
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Pizza flavored Pringles are awesome, I don't see why you couldn't go for Pizza beer too! I like the Sun Dried recommendation.
They made that, it's called Mamma Mia!
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Old 06-12-2012, 02:50 PM   #16
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I have oven roasted tomatos a few dozen times (they are great in pasta or on crostini - in beer? who knows...)

The moisture leeches into the salt creating a hard crust. No salt is absorbed into the tomato itself. Sometimes a few grains will stick to the skin, but those can be easily seen and easily brushed off (one of the reasons why it must be skin side down). Personally, I peel the skins after roasting. They slide right off and the skins don't add any value.

I'm confident that if the beer sucks, it won't be the salt that is to blame!

 
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Old 06-12-2012, 02:56 PM   #17
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If you're set on fresh tomatoes, I would either oven roast them or grill them (it is summer after all) until the skin is blistered and slightly charred. It'll lend a nice smoky flavor as well as softening up the tomatoes.

While you're at it, make some extra and eat them too!

 
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Old 06-12-2012, 02:57 PM   #18
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Personally, I peel the skins after roasting. They slide right off and the skins don't add any value.
Lots of potentially cancer-fighting lycopene in those skins.

When I roast tomatoes, I don't bother with salt. I just fill up a cookie sheet with cut tomatoes and some heads of garlic, drizzle with olive oil and roast at 250 till they look the way I want (6-8 hours).

They're a great sauce base, great on toast, and great with eggs in the morning.
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Old 06-12-2012, 03:01 PM   #19
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If you are going to dry hop with tomato, you are going to need tomato hops. You are probably going to have to graft some hops and some tomato plants together. Or are you looking to selective breed some hops that smell like tomatoes?

EDIT: If you are talking about simply adding tomatoes to your beer, this would be a fruit beer.

 
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Old 06-12-2012, 03:14 PM   #20
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EDIT: If you are talking about simply adding tomatoes to your beer, this would be a fruit beer.

TRUE... tomatoes ARE a fruit. NOT a vegetable.
I think it could be interesting... "Tomato Basil Ale".

 
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